CONTENTS. 



Page. 



Introduction ' 



Principles of nutrition ^ 



Composition of feeding stuffs 12 



Comparative value of feeding stuffs 15 



Cereal grains 1'^ 



Leguminous seeds 20 



Oil cakes and other commercial by-products 20 



Forage crops, fresh and cured 22 



Roots and tubers 27 



Molasses and other by-products of sugar making 28 



Fruits, fresh and dried 31 



Injurious feeding stuffs , ^2 



Method of feeding ^^ 



Cooked and raw feed ^4 



Dry and soaked feed ^"^ 



Ground and unground feed 34 



Cut and uncut coarse fodder - 35 



Cost of a ration 36 



Fattening horses for market 36 



Watering horses 37 



Digestibility of feeding stuffs 40 



Comparative digestibility by horses and ruminants 44 



Eations actually fed and feeding standards 46 



Method of calculating rations 58 



Muscular work and its effect on food requirements - 59 



Measuring muscular work 59 



Muscular work in its relation to the ration 62 



Effect of muscular work on digestibility I 65 



Metabolism experiments and the deductions drawn from them 66 



Measuring the respiratory quotient and the deductions drawn from it 67 



Proportion of energy of food expended for internal and external muscular 



work 68 



Energy required to chew and digest food 69 



"True nutritive value" of feeding stuffs 69 



Fixing rations on the basis of internal and external muscular work 71 



Summary 73 



5 



